Pistachio and Dark Chocolate Cheesecake
Difficulty
Easy
Preparation Time
30 minutes
Cooking Time
15 minutes
Ingredients
Ingredients
For the base:
- 100 g unpeeled almonds
- 100 g puffed quinoa or rolled oats
- 7 tbsp corn or rice oil
- 5 tbsp maple or agave syrup
For the chocolate cream:
- 200 g Babbi CioccoDelizia Fondente
- 230 g water
- 50 g hazelnuts
- 2 tbsp icing sugar
- 2 tbsp agar agar
For finishing:
- 100 g Babbi Pistachio Spread
- 100 g plant-based whipping cream
Tools
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Preparation
Preparation
- Blend all ingredients in a food processor until crumbly and well combined thanks to the oil and syrup.
- Line a baking tray with parchment paper, place a removable ring mold on it, and press the mixture into the base and part of the sides.
- Bake at 180°C (356°F) for 15 minutes. Let cool.
- Blend hazelnuts, Babbi CioccoDelizia Fondente, 180 g of water and icing sugar until smooth.
- In a small saucepan, bring 50 g of water to a boil, add the agar agar powder, stir and remove from heat. A gelatin-like mixture will form; once lukewarm, add it to the chocolate cream and blend well.
- Pour the chocolate cream onto the crunchy base.
- Pour Babbi Pistachio Spread into the center and swirl using a toothpick to create a decorative pattern.
- Refrigerate until set.
- Whip the plant-based cream and decorate using a piping bag.
